Leek, Asparagus, and Herb Soup

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Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.

SERVINGS:6 | TOTAL TIME:
45 min

Ingredients

1
tablespoon
oil, olive, extra-virgin

2
medium
leek(s)

trimmed, washed, and finely chopped, (1 1/2 cups)

2
clove(s)
garlic

minced

1/2
pounds
potato(es), new

scrubbed and diced, (about 10 cups)

2
cup(s)
broth, chicken, less sodium

or vegetable broth

1
pounds
asparagus

trimmed and cut into 1/2-inch pieces, (1 1/2 - 2 cups)

2/3
cup(s)
peas, snow

or sugar snap peas, stemmed and cut into 1/2-inch dice

3
tablespoon
chives, fresh

chopped, divided

2
tablespoon
parsley, flat-leaf

chopped

1
tablespoon
dill weed, fresh

chopped

2
teaspoon
chervil, fresh

chopped, plus sprigs for garnish, (or flat-leaf parsley)

2
cup(s)
milk, lowfat (1%)

1
tablespoon
lemon juice

1/4
teaspoon
salt

or to taste

pepper, black ground

to taste

1/3
cup(s)
yogurt, low-fat plain

for garnish

Instructions

1. Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.

2. Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.

3. Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)

4. Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

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